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As i'm coming to this site everyday to browse and look at the forums i've gotten a good idea of what types of knives i'm gonna want in the future but the steels are still a but confusing. if a knife is clad in stainless steel theres possibly carbon on the inside. does this mean the knife can still rust if not wiped clean immediately? can you sharpen a knife down to the core after years of use and sharpening? thanks in advance

The carbon core will always be exposed along the edge of the knife as this is the actual steel that is sharpened to perform the cut - yes it can oxidize here if not maintained correctly.Some cores run the entire blade width & others not - but yeah, it will take many years of sharpening to wear it out.

Yes, the carbon core is exposed at the edge and can rust easier than the rest of the knife.

As you sharpen, you erode the exposed carbon core and eventually would get into the area of the knife that was originally clad in stainless.....so yes, you will eventually sharpen an area that you must remove the stainless cladding first. It will happen naturally though and you would not necessarily change how you sharpen.

AEB-L's best characteristic is its edge taking ability. In that respect, it's as good as anything -- whether stainless, semi-stainless, or carbon. As stainless goes, it's one of the very best all-around alloys. It's as good in every way as VG-10 (at least as you see VG-10 in most knives), but is significantly more durable.

On the other hand, it is by no means perfect. It's not a great edge holder, doesn't have a particularly sweet feeling on the stones, is prone to impact burring even if well-hardened, etc.

So AEB-L isn't perfect? Nothing is perfect. There are trade-offs to everything. If you're looking for a non-PM stainless, I don't think you can do any better than AEB-L. Assuming good heat treatment, the other top choices, including G3, 19C27 and a few others aren't really any better overall than AEB-L; and to be honest the trade-offs are very slight.

Edge-taking, more than any other property, is subject to the limits of the sharpener. It's unlikely that you'll ever push the envelope for any of the good ones. And so much depends on geometry... If you think any AEB-L knife can be made sharper than a G3 Tadatsuna Inox, or a 19C27 Suisun Inox Honyaki you're nuts.

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